Dhokla is a popular Gujarati snack usually served with spicy green chutney. Rava dhokla is a steamed savory cake prepared with sooji / rava and sweet spicy tempering on top. Garnished with fresh coconut.
Serves 2 to 3
- 1/2 cup – Sooji / Rava / semolina
- 1/2 cup – Curd / yogurt (thick)
- 1/2 cup - Water
- 1/4 tsp – Ginger chopped
- 1/4 tsp – Eno Fruit salt ( i used original)
- Salt to taste
- 1 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1 to 2 nos – Green chillies (chopped finely)
- 1 tbsp – Coriander leaves (chopped)
- 1/4 tsp – Lemon juice
- 3 to 4 tbsps – Water
- 1/8 tsp – Sugar
- 1 tbsp – Coconut grated (for garnishing)
- Take a mixing bowl, add sooji / rava, thick curd and water, mix well thoroughly without any lumps. Add chopped ginger and required salt, mix well and keep aside for 20 minutes to ferment.
- Meanwhile grease dhokla pan with ghee or oil and bring some water to rolling boil in a pot or pressure cooker to steam the dhokla. Just before you are ready to steam the dhokla, add Eno fruit salt to the batter and mix well quickly. The fruit salt will start to react and batter will fluff up.
- Now pour the batter to the greased plate, tap the edges to level and place inside the pot or pressure cooker with boiling water. Close the lid of pot or pressure cooker (without whistle) and steam cook for 15 to 20 minutes or until well cooked.
- Using fork or toothpick you can check whether it is done or not. Allow them to cool down for 5 minutes, invert the plate and remove the dhokla carefully. Cut into squares and set aside till we prepare tempering.
- Heat oil in a pan, season it with mustard seeds, let it crackle. Now add chopped green chillies and coriander leaves, saute for few seconds. Add 4 tbsps of water along with sugar and bring it to boil. Finally add lemon juice, switch off the stove and pour this tempering over the sliced dhoklas. Garnish with chopped coriander leaves and grated coconut.
- You may increase or decrease number of green chillies as per your spice level.
- To steam dhokla you may use a dhokla steamer if you have one, else use any flat vessel in idli cooker or even pressure cooker can be used.
- Adding water and sugar to the tempering makes dhokla very soft and juicy.
- You may replace Eno fruit salt with 1/4 tsp of baking soda.